Ingredients: 
1 cup lightly packed baby spinach - chopped
3/4 cup finely diced red pepper - (1 small pepper)
3/4 cup finely diced green pepper - (1 small pepper)
3/4 cup quartered cherry tomatoes or tomatoes 
6 large eggs
4 large egg whites
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
Pinch ground black pepper
1/4 cup crumbled feta cheese plus additional to sprinkle on top
Optional toppings: avocado salsa, freshly chopped parsley
METHOD: 
Preheat oven to 180°C. 
Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red pepper, green pepper, and tomatoes among the cups (two-thirds of the way full).
In a large bowl or large measuring cup with a spout, briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. 
Remove them from the pan and enjoy immediately or let cool on a wire rack and refrigerate or freeze for later.